We are lucky to live in a place where the farmers markets run all winter. Two good ones just started last weekend and we had a great time wandering through them, kids in tow.
Inspired by the bounty - and the fresh eggs we were able to get, Mr Soup threw together an incredible salad, based on an idea from Patricia Wells.
Dressing:
2T Red Wine Vinegar
2T Dijon Mustard
1/2 C Olive Oil
Salt
- Whisk together until creamy - set a side.
Topping
-Saute 1/4 lb of pancetta cut into small cubes. When they finish browning, toss in fresh french bread cubes and toast together to make bacon croutons.
- finely mince 2 garlic cloves and toss with the completed topping of pancetta lardon and croutons.
Salad
You can use any favorite greens. We were able to get fresh frissee which is just lovely.
Poached Eggs - there are many many ways to make these. I have not perfected it, they aren't pretty. Here is a link to how Alton Brown does his. I follow a similar method, but cook for less time because we like the yolks to be gooey. http://www.foodnetwork.com/recipes/alton-brown/poached-egg-tips-recipe/index.html
Assembly
- Frissee in the bottom of each salad bowl, top with the lardon and croutons w/garlic, add a poached egg then drizzle with the dressing.
Serve immediately with a glass of very cold, crisp white wine.
Inspired by the bounty - and the fresh eggs we were able to get, Mr Soup threw together an incredible salad, based on an idea from Patricia Wells.
Dressing:
2T Red Wine Vinegar
2T Dijon Mustard
1/2 C Olive Oil
Salt
- Whisk together until creamy - set a side.
Topping
-Saute 1/4 lb of pancetta cut into small cubes. When they finish browning, toss in fresh french bread cubes and toast together to make bacon croutons.
- finely mince 2 garlic cloves and toss with the completed topping of pancetta lardon and croutons.
Salad
You can use any favorite greens. We were able to get fresh frissee which is just lovely.
Poached Eggs - there are many many ways to make these. I have not perfected it, they aren't pretty. Here is a link to how Alton Brown does his. I follow a similar method, but cook for less time because we like the yolks to be gooey. http://www.foodnetwork.com/recipes/alton-brown/poached-egg-tips-recipe/index.html
Assembly
- Frissee in the bottom of each salad bowl, top with the lardon and croutons w/garlic, add a poached egg then drizzle with the dressing.
Serve immediately with a glass of very cold, crisp white wine.
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